Yellow and Red Pepper Piperade with Marcona Almonds

Name: Yellow and Red Pepper Piperade with Marcona Almonds
Ingredients: Olive oil, for sauteing and drizzling; 2 cloves garlic, smashed and chopped; 1 Spanish onion, diced; 2 plum tomatoes, finely diced; 1 red bell pepper, finely diced; 1 yellow bell pepper, finely diced; Kosher salt; 1/2 cup crushed tomatoes, preferably San Marzano; 1 teaspoon red chile flakes; 1 teaspoon pimenton (smoked paprika); 1 to 2 teaspoons sherry vinegar; 1/3 cup Marcona almonds, toasted and finely chopped; Chopped chives, for serving

13 ingredients

9 steps

Ingredients

Olive oil, for sauteing and drizzling
2 cloves garlic, smashed and chopped
1 Spanish onion, diced
2 plum tomatoes, finely diced
1 red bell pepper, finely diced
1 yellow bell pepper, finely diced
Kosher salt
1/2 cup crushed tomatoes, preferably San Marzano
1 teaspoon red chile flakes
1 teaspoon pimenton (smoked paprika)
1 to 2 teaspoons sherry vinegar
1/3 cup Marcona almonds, toasted and finely chopped
Chopped chives, for serving

Directions

1

In a large saute pan, add enough olive oil to coat the bottom and place over medium-high heat.
2

Add the garlic and cook until aromatic.
3

Add the onions and continue to saute until slightly caramelized, 6 to 7 minutes.
4

Add the plum tomatoes and diced peppers, season with salt and cook until slightly softened, about 2 minutes.
5

Add the crushed tomatoes, chile flakes and pimenton and cook until the sauce thickens, about 5 minutes.
6

Add the sherry vinegar and cook for an additional minute.
7

Taste and season.
8

Remove from the heat and stir in the chopped almonds and chives.
9

Finish with a drizzle of olive oil.